| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Brunch, Main dishes, Rice, Tuna |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Rice; cooked, cooled |
| 4 |
lg |
Eggs |
| 2 |
tb |
Butter |
| 2 |
tb |
Parsley; fresh, chopped |
| 1 1/2 |
c |
Cheddar cheese; shredded |
| 6 1/2 |
oz |
White tuna in water; drained |
| 1 1/4 |
c |
Milk |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1 |
sm |
Tomato; sliced |
INSTRUCTIONS
Pre heat oven to 375 deg. F. Lightly grease a 9 inch pie plate. Combine
rice, one slightly beaten egg, butter and parsley. Firmly press mixture
against bottom and side of pie plate. Sprinkle 3/4 cup of cheese on top of
the crust. Top with 1/2 of the tuna. Add the remaining cheese. Beat
together 3 eggs, milk, salt and pepper. Pour over cheese tuna mixture. Top
with remaining tuna. Bake @ 375 deg. F. for 45 minutes.
OPTIONAL: Arrange tomato slices on top. Bake an additional 5 minutes or
until knife inserted in center comes out clean. Let stand 10 minutes before
serving.
Note: This recipe was clipped from the newspaper, again, years ago.
Recipe by: Little Black book
Posted to TNT Recipes Digest by JoAnn <joannr@pclink.com> on Feb 19, 1998
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”